Synopsis

From Morocco’ s savory light dishes— stuffed pancakes, fennel and olive salad, and sweet tomato jam— to a celebration of its haute cuisine, here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the recipes inside. Each one explains special techniques with color photographs of finished dishes. Ingredients integral to each meal are featured in special expanded focus sections, and cultural classics, such as Moroccan mint tea service and the spicy tradition of chorizo sausage, delve into the intricacies of regional cuisine.

About the Author

Tess Mallos is a recipe developer and cooking consultant. She is the author of The Bean Cookbook, The Complete Mediterranean Cookbook, The Complete Middle Eastern Cookbook,and The Greek Cookbook.